Blueberry Shortcakes

Blueberry Shortcakes
Photo by Scott Phillips


  • 1⁄2 tsp. grated lemon zest
  • Fresh lemon juice to taste
  • 1 tsp. vanilla extract
  • 1 Tbs. grated lemon zest
  • 3 Tbs. sugar; more for the glaze
  • 1⁄2 tsp. freshly grated (or ground) nutmeg
  • 6 cups (about 2 lb.) blueberries, picked over, rinsed, and patted dry
  • + 10 more ingredients
    • 1⁄4 tsp. freshly grated nutmeg (optional)
    • 8-1⁄2 oz. (2 cups) sifted all-purpose flour
    • 1-1⁄2 cups heavy cream, chilled
    • 2 Tbs. sugar
    • 1⁄4 cup sugar; more to taste
    • 2 oz. (4 Tbs.) cold unsalted butter, cut in pieces
    • 1 Tbs. water
    • 1 Tbs. baking powder, sifted to remove lumps
    • 1 cup buttermilk; more for the glaze
    • 3⁄4 tsp. table salt

Set a rack in the center of the oven; heat to 400°F. Line a baking sheet with parchment or lightly grease it with shortening or cooking spray. In a large bowl, whisk the flour, baking powder, salt, sugar, lemon zest, and nutmeg. With a pastry blender or your fingertips, cut in the butter until th...

View full recipe at Fine Cooking


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